Thursday, September 5, 2013

Justin's Butternut Squash Soup

Justin's Butternut Squash Soup
My friend Justin is an avid gardener - in school last year, a large part of his education was centered around his love of gardening (check out this link)! I really admire the way his Mom & Teacher tailors & personalizes her kids' education : ) I have a special love for Justin's whole family - and they all work on the garden.

One of Justin's family's big garden crops this year was Butternut Squash - because Justin just adores Butternut Squash soup. When his Dad generously gave me a bag of their garden bounty (sent by Justin's Mom who was home with his brand new baby Brother!), Justin had a simple instruction - that I should make soup. And make it Hot & Spicy!
Justin Hard at Work in the Kitchen.

Of course, with my daughter, the hot & spicy thing wouldn't fly. And, I had never made Butternut Squash soup before. So, I improvised a soup in Justin's honor. Delicious! And customizable hot & spicy : )

This recipe is naturally Vegan & Gluten Free as long as you choose ingredients (such as Bouillon) that fit your needs.

Justin's Butternut Squash Soup
Pierce & Microwave till peel-able (this took about 15 minutes for 2 good-sized squash), then Peel, seed & cube
(Alternately, Squash may be roasted in oven according to your favorite method)
2 Butternut squash
Meanwhile, sauté
1 12oz Bag Mirepoix Mix (or 1/2 cup each, Onions, Carrots, Celery)
Add Cubed Squash to Sauteed Mirepoix
Add enough water to just cover and
2 Tablespoons Vegetable Bouillon Powder or 2 Bouillon Cubes
1 teaspoon dried Thyme
1 teaspoon salt

Butternut Squash can be carefully pierced with a knife
a few times before microwaving.
Cook till Squash chunks are tender then puree till smooth with immersion blender, adding enough water to make soup texture. (if it is too thick (more like baby food than soup), the soup may bubble & splash, burning you)
2 Tablespoons White Wine

Serve with Croutons (such as Pita Chips or Melba Toasts - of course, choose a GF crouton if needed).
Allow each diner to season their soup with
Mrs. Dash Southwest Chipotle seasoning (or other preferred heat source), if desired.

Freezes well.

This is being shared on Gluten Free Fridays, Weekend Wonders, Healthy Vegan Friday, Simple Lives Thursday, Kids in the Kitchen, Pin it Saturday, Clever Chicks, In & Out of the Kitchen, Slightly Indulgent Tuesday, Penny Pinching Party, Allergy Free Wednesdays, Fabulously Frugal Thursday


  1. i never had this kind of soup-sounds yummy! thanks for sharing at Kids in the Kitchen link party! :)

  2. What a perfect fall recipe! Thanks for sharing!

  3. Lovely soup - it would be great if you stopped by Carole's Chatter to add this to the current Food on friday - recipes for kids to make. Cheers

    1. Thanks so much for the invitation, Carole - you have a great blog hop, and a lovely site : ) I'm subscribing!

      THIS recipe may be too tricky for kids to actually make, since nearly all of it involves cutting hard, slippery squash with a sharp knife, or pureeing hot stuff with an immersion blender.

      I named this in honor of Justin because he loves Butternut Squash Soup, grew the squash, and does love to cook - but I don't know if his Mom would turn him loose to make this recipe or not.

      I will work on adding another soup recipe that is more kid-cook friendly - something that my dd actually helps me with in the kitchen.

      Thanks so much for stopping by - and thanks for the invitation : )

  4. Yum! I love butternut squash! Thanks for sharing!

  5. Your soup sounds delicious! I have a bag of peas, carrots, and corn in the freezer that my dh doesn't want to use. I could use it in your soup, and enjoy the soup myself.

  6. Love the post! We're going to make this soup this weekend! :) P.S. It's a good thing leaving a comment is typed instead of written so you can't tell that little one is kicking my hand as I try to type. ;)


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